Banana Pudding Cookie Butter Cheesecake Cake Recipe

Introduction

This Banana Pudding Cookie Butter Cheesecake is a dreamy fusion of creamy cheesecake and the warm, spiced flavor of cookie butter. With layers of vanilla wafers and fresh bananas, it’s a delightful treat perfect for any occasion.

Ingredients

• 1 cup cookie butter
• 2 cups cream cheese
• 1 cup powdered sugar
• 2 ripe bananas, mashed
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup crushed vanilla wafers
• 1/2 cup sliced bananas for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, combine cookie butter and cream cheese until smooth.
3. Step 3: Add powdered sugar, mashed bananas, and vanilla extract. Mix well.
4. Step 4: In another bowl, whip the heavy cream until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the cookie butter mixture.
6. Step 6: Layer crushed vanilla wafers on the bottom of a cake pan.
7. Step 7: Spread half of the cheesecake mixture over the wafers.
8. Step 8: Add another layer of crushed wafers and then spread the remaining cheesecake mixture on top.
9. Step 9: Refrigerate for at least 4 hours or overnight to set.
10. Step 10: Before serving, top with sliced bananas.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and smooth texture.
• For a crunchier texture, toast the vanilla wafers lightly before crushing.
• You can substitute cookie butter with peanut butter or almond butter for a different flavor profile.
• Serve with a drizzle of caramel sauce for extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature for about 15 minutes for the best texture, though it’s typically enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight as it allows the flavors to meld and the texture to firm up perfectly.

What if I don’t have cookie butter?

If you don’t have cookie butter, you can substitute it with peanut butter or almond butter, though the flavor will be slightly different but still delicious.

Banana Pudding Cookie Butter Cheesecake Cake Recipe

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4.7 from 147 reviews

This Banana Pudding Cookie Butter Cheesecake Cake is a luscious, no-bake dessert combining creamy cookie butter and cream cheese with ripe bananas and crunchy vanilla wafers. Perfectly layered and chilled to set, it offers a delightful twist on traditional banana pudding with the indulgent flavors of cookie butter cheesecake.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 1 cup cookie butter
• 2 cups cream cheese
• 1 cup powdered sugar
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1 cup heavy cream

Crust and Topping

• 1 cup crushed vanilla wafers
• 1/2 cup sliced bananas for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for layering the cake pan with crushed vanilla wafers, ensuring a slightly toasted base texture.
2. Mix Cookie Butter and Cream Cheese: In a mixing bowl, combine 1 cup of cookie butter and 2 cups of cream cheese. Beat them together thoroughly until the mixture is smooth and creamy, forming the cheesecake base.
3. Add Sugar, Bananas, and Vanilla: Incorporate 1 cup of powdered sugar, the mashed flesh of 2 ripe bananas, and 1 teaspoon of vanilla extract into the cream cheese and cookie butter. Mix well to ensure all flavors are evenly blended.
4. Whip Heavy Cream: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. This adds lightness and fluffiness to the cheesecake filling.
5. Fold Whipped Cream: Gently fold the whipped heavy cream into the cookie butter mixture. Use a spatula and fold carefully to preserve the airiness of the cream for a smooth and creamy texture.
6. Layer Crushed Vanilla Wafers: Spread 1 cup of crushed vanilla wafers evenly on the bottom of a cake pan, creating a crunchy foundation for the cheesecake cake.
7. Add Cheesecake Mixture Layer 1: Spread half of the cheesecake mixture over the crushed wafers layer, smoothing the surface for the next wafer layer.
8. Second Wafer Layer: Add another layer of crushed vanilla wafers on top of the first cheesecake mixture layer for added texture and crunch.
9. Add Cheesecake Mixture Layer 2: Spread the remaining half of the cheesecake mixture evenly over the second crushed wafer layer to complete the filling.
10. Chill To Set: Refrigerate the layered cheesecake cake for at least 4 hours, preferably overnight, to allow the mixture to firm up and the flavors to meld together.
11. Top With Sliced Bananas: Just before serving, decorate the cheesecake cake with 1/2 cup of freshly sliced bananas for a fresh, fruity finish.

Notes

• For best results, use ripe but firm bananas to avoid excess moisture in the cheesecake mixture.
• This cake is best served chilled and should be kept refrigerated until serving.
• You can substitute vanilla wafers with gluten-free cookies for a gluten-free version.
• Layering can be adjusted to fit the size and shape of your cake pan.
• To enhance flavor, chill the crushed vanilla wafers briefly in the oven before layering to add a slight toastiness (optional).

Keywords: banana pudding, cookie butter cheesecake, no bake cheesecake, vanilla wafer crust, creamy dessert, layered cheesecake